Main ingredients 🥩
RiceMyeongran (salted pollock roe)Green onionShiitake mushroomButter
Ttukdak Hyung's Microwave Myeongran Sotbap
A savory and slightly salty one-serving myeongran (seasoned pollock roe) sotbap (stone pot rice) that you can easily make in the microwave without adjusting the gas flame.
🙋 Recommended for
- ⭐ Those who want to easily make a luxurious Japanese-style sotbap at home alone.
- ⭐ People who enjoy the savory saltiness of myeongran combined with the smoothness of melted butter.
- ⭐ Cooking beginners who want perfect portion control without any flame adjustment.
Ingredients needed 🛒1 servings
- 1 serving of rice
- 1-2 low-salt myeongran
- Minced green onion, a little
- Minced shiitake mushroom, a little
- 1 pat of butter
Recipe 🍳
- Place washed rice and an equal amount of water in a microwave-safe heatproof container.
- Top the rice with minced green onion and minced shiitake mushroom, then place whole low-salt myeongran on top.
- Let it sit for 1 hour to allow the rice to fully absorb water and the flavors of the ingredients to infuse.
- Cover the container loosely with its lid, slightly ajar, to prevent moisture from completely evaporating.
- Microwave for 12 minutes to cook the rice.
- Once cooked, add a pat of butter and mash the myeongran with a rice paddle, mixing everything together.
- In a heatproof container, layer rice, water, green onion, shiitake mushroom, and low-salt myeongran. Let soak for 1 hour.
- Cover loosely and microwave for 12 minutes to cook the rice.
- Add a pat of butter, break up the myeongran, and mix evenly.
Cooking tips 💡
- Regular myeongran is too salty, so be sure to use 'low-salt myeongran' for a balanced flavor.
- Soaking the rice for a full hour is essential; otherwise, the grains may be undercooked and not tender when microwaved.